Potato and Cottage Cheese Pancakes for Your Post-Workout Routine
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Coach Ana
- Published on
Imagine yourself all sweaty after a workout, your energy depleted, and craving for anything that can get you out of this. After all the effort you’ve put into your workout, these potato and cottage cheese pancakes will help you get your energy levels back and kickstart your recovery before your next session.
Cottage cheese is one of the best non-meat protein sources and a must in any diet!
Remember that protein is essential, and if you are working out, you need to pay extra attention that you are getting enough of it. So why not try this simple, yet delicious high-protein snack?
It is high in protein, and perfect as a snack after any workout!
How to make the Potato Pancakes:
Ingredients for the Potato Pancakes
140g potatoes, peeled and finely grated
50g zucchini, finely grated
1 egg
1/2 shallot, chopped
1 tbsp fresh/dry dill
2 tbsp flour (I use spelt flour, but you can use plain wheat/coconut/oat flour)
- Start by washing, peeling, and then grating the potatoes and zucchini. Drain the excess liquid using your hands, a towel, or a sieve.
- Place the grated potatoes and zucchinis in a large bowl and add the egg, half of a shallot, dill, flour of your choice, and salt and pepper to taste.
- Mix all the ingredients until combined. Separate the batter into equal sizes to create the pancakes.
- Heat a non-stick frying pan and fry the potato pancakes over medium heat for 2 minutes on each side.
How to make the Cottage Cheese Topping:
Ingredients for the Cottage Cheese Topping
50g Cottage cheese
1 tbsp greek yogurt
1-2 radishes, chopped
1 tsp dill, chopped
1/2 shallot, finely chopped
Salt to taste
Freshly ground black pepper
- Finely chop the other half of the shallot and radishes.
- Add the cottage cheese, the dill, greek yogurt, chopped shallot, and radishes to a small bowl.
- Season to taste with salt and fresh pepper and mix well.
- You can serve the pancakes warm or cold, with the cottage cheese topping on top.
Post-Workout Potato and Cottage Cheese Pancakes
Ingredients
for the Potato Pancakes:
- 140 g potatoes, peeled and finely grated
- 50 g zucchini, finely grated
- 1 egg
- 1/2 shallot, chopped
- 1 tbsp fresh/dry dill
- 2 tbsp flour, (I use spelt flour but you can use plain wheat/coconut/oat flour)
for the Cottage Cheese Topping:
- 50 g cottage cheese
- 1 tbsp greek yogurt
- 1-2 radishes, chopped
- 1 tsp dill, chopped
- 1/2 shallot, finely chopped
- salt
- freshly ground pepper
Instructions
for the Potato Pancakes:
- Start by washing, peeling, and then grating the potatoes and zucchini.
- Drain the excess liquid using your hands, a towel, or a sieve.
- Place the grated potatoes and zucchinis in a large bowl and add the egg, half of a shallot, dill, flour of your choice, and salt and pepper to taste. Mix all the ingredients until combined.
- Separate the batter into equal sizes to create the pancakes.
- Heat a non-stick frying pan and fry the potato pancakes over medium heat for 2 minutes on each side.
for the Cottage Cheese Topping:
- Finely chop the other half of the shallot and radishes.
- Add the cottage cheese, the dill, greek yogurt, chopped shallot, and radishes to a small bowl.
- Season to taste with salt and fresh pepper and mix well.
- You can serve the pancakes warm or cold, with the cottage cheese topping on top.
Notes
- Make sure to drain any excess liquid. This way the batter will stick together better and it will make it easier for you to form the patties.
- Use fresh herbs, such as dill to make the pancakes taste brighter and fresher. If you don't have it, then you can add dry herbs.
- Use a non-stick frying pan to fry the high-protein potato pancakes. You can also add a drop of oil if you'd like to add some color to the pancakes.
